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Liz and Alissa Make Stuff is a show about friendship fueled fabrication. We're friends, we like to make stuff, we're going to tell you about it. This show probably won't teach you much but it will definitely make you laugh, either at us or with us...you decide! New episodes every other Wednesday! Follow us on Instagram, @lizandalissa and join our Facebook group, Liz and Alissa Made Me Make It to see more photos of what we're making and to show us what you're making!

May 9, 2018

This episode is ostensibly about bread but somehow we manage to talk about dicks WAY too many times. Sofie, skip this one for sure. We also talk about children's literature, Finnish comfort food, Japanese reality tv and candy that does not at all look like candy. Also, Quincy, the world's hungriest cat update! And if you can't come to our live show, find out how you can still participate from wherever you are, May 19!

Also, get tickets to our live show. They're free!!!!! May 19!

Challah ‘bout that ‘barb

For the rhubarb simple syrup:

1.5 cups water

1.5 cups sugar

Large bunch of rhubarb, chopped into one inch pieces.

Combine sugar, water and chopped rhubarb in a small pot. Bring to a boil then cover and simmer for 20 minutes. Strain through a mesh strainer, pressing the rhubarb pulp with a spoon.

 

For the cocktail (makes 2):

In a cocktail shaker full of ice, combine three shots of gin, five tablespoons of rhubarb simple syrup and shake until chilled. Pour into two champagne flutes and top with champagne or other sparkling wine.


Paul Hollywood’s Plaited Bread

Challah Recipe

Video of braiding 10 strand challah

Alissa’s brioche recipe comes from Paul Hollywood’s cookbook, How to Bake.

King Arthur Flour's Basic Focaccia

The Peeps at Joann Fabrics. I did not lie.

Finnish comfort food (but use molasses, NOT maple syrup!)

Alissa's favorite cherry pitter 

Theme song:

The Show Must Be Go Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0 License

http://creativecommons.org/licenses/by/3.0/